Avaraikkai bhajji recipe|easy bajji recipes

Avaraikkai bhajji recipe

Avarikkai bhajji???Sounds interesting, right? avaraikkai bhajji is very flavorful and when you bite it, it was crunchy enough. Avaraikkai bhajji tastes nothing less than the onion bajji or vazhaikkai bajji/plantain bhajji.

When my friend told me that avaraikkai bhajji, a South Indian snack, tastes so good like that of onion bajji or potato bhajji, I wanted to try it out right away. I made them along with few other bhajjis and I loved them so much.

For those who have not tasted avaraikai bajji, try it out. You will make it every time when you make other bajjis.

Preparation

1. Grind red chillies, curry leaves, asafoetida, cumin seeds, and salt to a semi fine paste. In a large mixing bowl, add besan flour, rice flour, and ground paste. Set aside.2. Add water little by little to the flour and mix well. Make a thick batter and whisk well to avoid lumps. Now add cooking soda and combine well. 3. Chop the ends of the avaraikkai and remove its outer stem. 4. The batter should be able to coat the avaraikkai well. In medium flame, heat the oil for deep frying. Then, dip the avaraikkai one by one in the batter. When the oil is hot, drop the avaraikkai gently into the hot oil one by one. 5. Deep fry it until golden brown. If the oil fumes, then simmer the flame for few minutes and then deep fry the avaraikkai. While frying the avaraikkai, pour the hot oil over the bhajjis as its getting cooked to make it puff nicely. Drain in paper towels.Now, avaraikkai bhajji is ready! Serve hot with coconut chutney.

Notes.

Make sure the consistency of the batter is not too thick nor too thin. If the batter is very thick, then the outer part of the onion bhajji would be cooked while the inner part would remain uncooked.

Cook the onion bhajjis in medium flame.

Make sure you don’t add cooking soda more than required, otherwise it will drink too much oil.

In a large mixing bowl, add besan flour and Rice Flour . Set aside. Grind red chillies, curry leaves, asafoetida, cumin seeds, and salt to a semi fine paste. Add the ground paste to the flour. Set aside.

Chop the ends of the avaraikkai and remove its outer stem. Add water little by little to the flour and mix well. Make a thick batter and whisk well to avoid lumps. Now add cooking soda and combine well. The batter should be able to coat the avaraikkai well. In medium flame, heat the oil for deep frying. Then, dip the avaraikkai one by one in the batter.

When the oil is hot, drop the avaraikkai gently into the hot oil one by one. Deep fry it until golden brown. If the oil fumes, then simmer the flame for few minutes and then deep fry the avaraikkai. While frying the avaraikkai, pour the hot oil over the bhajjis as its getting cooked to make it puff nicely. Drain in paper towels.

Make sure the consistency of the batter is not too thick nor too thin. If the batter is very thick, then the outer part of the onion bhajji would be cooked while the inner part would remain uncooked.
Cook the onion bhajjis in medium flame.
Make sure you don’t add cooking soda more than required, otherwise it will drink too much oil.